Wild Blueberry Charlotte

Step 1

In a small saucepan, bring the sugar and water to a boil. Boil for 5 minutes and pour over wild blueberries. Place half of he blueberry mixture into blender and purée until smooth. Set aside other half.

Step 2

Sprinkle gelatin over 1/4 cup water in a small saucepan.

Step 3

Heat over medium heat until dissolved and add to wild blueberry purée. Set aside and let cool, stirring occasionally, for about 15 minutes or until thickened.

Step 4

Stir in creme fraiche.

Step 5

In another bowl, whip cream until stiff peaks form and fold into wild blueberry mixture.

Step 6

Line a 2-cup deep dish with ladyfingers. Spoon wild blueberry mixture over ladyfingers and spread evenly.

Step 7

Cover and refrigerate for about 4 hours or until set.

Step 8

Turn out Charlotte onto serving plate and garnish with reserved wild blueberries and mint.